Dovel Family Oyster Stew Food

DOVEL FAMILY OYSTER STEW

Steps:

• Melt the butter in a medium saucepan over medium heat.
• Cook the drained oysters in the butter over medium heat until warmed through. Stir in half-and-half and bring to a slight simmer. Reduce heat, and stir occasionally to prevent boiling or scorching the bottom of the pan. Serve hot.

OYSTER STEW

Steps:

• In a large saute pan, melt the 4 tablespoons butter. Stir in the flour, stirring constantly and cook for 3 to 4 minutes. Add the onions and celery and cook for 2 minutes. Stir in the milk and oyster liquid. Season the mixture with salt, cayenne and black pepper. Bring the liquid up to a simmer. Simmer the liquid for 3 to 4 minutes. Add the oysters, garlic and parsley. Bring the liquid back up to a simmer and cook for 3 to 4 minutes, or until the oysters curl. Stir in the remaining 2 tablespoons butter and remove from the heat. Ladle the soup into the terrine.

SO SIMPLE OYSTER STEW

Steps:

• Heat oysters in their liquid in medium saucepan over high heat until oyster edges begin to curl, about 2 to 3 minutes.
• Heat milk and margarine together in large saucepan over medium high heat just to boiling; add the salt and pepper.
• Stir in the oysters and their liquid. Do NOT bring back to a boil or oysters will get tough.
• Pour stew in a large serving soup bowl; dust with paprika and sprinkle with parsley.

OYSTER STEW WITH VIRGINIA HAM

Steps:

• Using 2 forks, shred ham into bite-size pieces. (You should have 1 cup.)
• In a saucepan, melt butter over medium heat. Add shallot and cook, stirring occasionally, until softened, about 3 minutes. Stir in ham. Increase heat to high and add cider; cook, stirring occasionally, until liquid is reduced by half, about 3 minutes. Reduce heat to medium, add cream, and heat through, stirring often, until just bubbling, 5 to 6 minutes.
• Stir in oysters and liquor; cook until oysters turn opaque and begin to curl, 1 to 2 minutes. Lightly season with salt and pepper. Divide among 4 bowls and serve, with crackers and more pepper.

PAWPAW'S ONE-HOUR LONESOME DOVE STEW

Steps:

• Here's what to do to git fixin'.
• Chop the onion.
• Brown ground chuck and chopped onion together over medium heat.
• Stir a few times while browning.
• This browning is gonna take about 15 minutes.
• While the chuck and onion are browning, drain the potatoes and cut 'em up into chunky pieces (not too small).
• Also, drain the kidney beans.
• Just set these taters and beans aside and wait, you'll need 'em shortly.
• Also, go ahead and open (But DO NOT drain) the corn and the can of tomatoes with chilies to have 'em ready.
• When chuck and onion have browned, drain 'em real good into a big ol' strainer, then return 'em to the pan and set it back on the stove.
• Add brown sugar, dash salt, dash pepper, and couple o' dashes of Worcestershire sauce.
• Stir 'em up gently!
• Add drained beans, cut-up potatoes, cream corn, undrained tomatoes w/chilies, and light sour cream.
• Stir 'em up gently!
• Let all this cook in uncovered pan or stew pot over medium heat just until it comes to a low boil, then turn the fire down to low.
• Let everything simmer over the low fire until juices become good and thick (kinda' gravy like).
• You'll need to gently stir the stew occasionally.
• It's ready to eat when the juices get good and thick.
• All this ain't gonna take but 1 hour from the gitgo.
• Serve up in bowls (I suggest puttin' some grated "Mexican cheese" and chopped jalapeno peppers on the table and use 'em fer toppin's) While this stew is a rib-stickin' meal in itself, feel free to eat it along with a green salad and cornbread.
• Refrigerate or freeze leftovers and enjoy 'em again sometimes.
• Thank the Good Lord, and chow down, pardners!

DOVEL FAMILY OYSTER STEW

Steps:

• Melt the butter in a medium saucepan over medium heat.
• Cook the drained oysters in the butter over medium heat until warmed through. Stir in half-and-half and bring to a slight simmer. Reduce heat, and stir occasionally to prevent boiling or scorching the bottom of the pan. Serve hot.

OYSTER STEW

Steps:

• Melt butter in 1 1/2-quart saucepan over low heat. Stir in oysters. Cook, stirring occasionally, just until edges curl.
• Heat milk and half-and-half in 2-quart saucepan over medium-low heat until hot. Stir in salt, pepper and oyster mixture; heat until hot. Garnish with parsley and bell pepper.